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Spinach Cheese Mushrooms Recipe

These stuffed tidbits pack a surprising crunch, thanks to chopped pecans in the cheesy spinach filling. "The appetizers are fun to serve for a special occasion," relates Debbie Hert of Columbus, Indiana. "Whenever guests sample these mushrooms, they always ask for the recipe."

TOTAL TIME: Prep/Total Time: 25 min.YIELD:28 servings

Ingredients

1/2 pound fresh torn spinach

2 tablespoons water

3/4 cup reduced-fat ricotta cheese

3 tablespoons butter, softened

1 egg

2/3 cup grated Parmesan cheese

1/2 cup water chestnuts, chopped

1/3 cup finely chopped pecans, divided

56 large fresh mushrooms (about 3-1/2 pounds)

Refrigerated butter-flavored spray

Directions

1.In a large saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3 minutes. Drain; squeeze dry and finely chop. In a large bowl, beat ricotta and butter until smooth. Beat in egg. Stir in Parmesan cheese, water chestnuts, 3 tablespoons pecans and chopped spinach.

2. Remove stems from mushrooms (discard or save for another use). Spray inside of mushroom caps with butter-flavored spray. Place caps on a baking sheet coated with cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans.